It’s a win-win as Lima City Schools and the West Ohio Food Bank partner to provide fresh produce while addressing food insecurity in the area.

The West Ohio Food Bank used grant dollars to purchase five hydroponic growing towers for the program. Students plant, care for and harvest leafy greens, including lettuce, arugula and collard greens.

What began as an idea for a few hydroponic towers has grown into something much bigger at Melrose schools. The student-run operation now includes hydroponics, aquaponics, a traditional garden, chickens, composting and plans for even more.

They call it Buffalo Farms.

Harvest London and Crate to Plate are trialling a platform designed to plan crop production from confirmed customer orders instead of forecasts, under a DEFRA-funded ADOPT project led by InnoPhyte Consulting. The deployment runs across Harvest London's Canada Water and Lea Bridge facilities and Crate to Plate's site in Canary Wharf.

Every prospective container farmer runs into the same wall: the sticker price. A new turnkey hydroponic container farm is a six-figure purchase before you have harvested a single head of lettuce.

C Lazy U is using a container farm to broaden its focus on farm-to-table options for guests.

The ranch’s culinary program will soon be growing some of its leafy greens on site in an automated Vertical Hydroponic Farm built by Colorado-based FarmBox Foods.

While the lettuce-driven cyclospora outbreak has generally been bad for businesses across the nation—including some St. Louis chefs who’ve been forced to take extra precautions—the outbreak has come with an upside for one St. Louis-area startup.

The hydroponic farm is designed by Growcer, an Ottawa-based company that was initially founded in response to high food costs in northern communities. It’s a serious need — according to Statistics Canada, 60% of Nunavut (Canada’s northernmost territory) residents are food insecure, and food prices have risen by 22% (as opposed to 12% across the rest of the country) in recent years.

What began as a singular machine in 2021 has blossomed into a state-of-the-art hydroponics hub operated by the Boys and Girls Club of Detroit Lakes.

With Growcers’ virtual tour it shows the farm is the size of a large shipping container. Inside are left and right plant reservoirs, a work and seeding station, nutrient monitors, C02 sensors, thermostat, HVAC system, environmental sensors, LED lights and more.

What began as a simple family gardening activity during the Covid-19 pandemic has evolved into a structured agricultural enterprise, accountant-turned-entrepreneur Jeacim Francis Adaya told Gulf Times in an exclusive interview.

Fork Farms, an indoor hydroponic farming company based in Green Bay, Wisconsin, helps people grow their own food. Company founder and CEO Alex Tyink believes in the importance of building resiliency and access to fresh produce in communities.

“The whole purpose behind what we're doing is we're trying to get fresh food more within reach to everybody everywhere,” he said.

Launched: January 2025, the Bronx, New York

Goal: Bring year-round local food production and cross-disciplinary, place-based learning to an independent school campus in New York City

On Tuesday, Badger Elementary School unveiled a new indoor hydroponic growing system designed to expand access to fresh produce, strengthen nutrition education and support student wellbeing during a special community event.

Fork Farms has partnered with more than 5,000 institutions across 50 states and 22 countries. Together, those partners can grow nearly 2 million pounds of fresh food annually, and many are growing food for under $1 per pound. This matters because it means local food production can be practical, measurable, and economically competitive.

As the world becomes increasingly aware of the link between food choices and overall health, a new generation of students is poised to create major changes in the food industry. Students exposed to education models that embrace growing and valuing fresh produce will ultimately be tomorrow's customers.  

This shift has the potential to fundamentally alter how food companies operate, what products fill store shelves, and how food is marketed to consumers.